1 tsp. extra virgin olive oil
1 Tbsp. finely chopped red onion
1 clove garlic pressed
1 fresh tomato, washed and quartered
1/2 tsp. salt
fresh ground black pepper to taste
a dash of each of the following- dried Oregano, fennel, tarragon, thyme and rosemary
1/2 tsp. apple cider vinegar
2 large free run eggs
fresh parsley or dill for garnish if you have some
1. Heat oil in a cast-iron skillet over medium heat, adding the onions and garlic once hot. Stirring often, cook onions until lightly browned. Add the tomatoes, salt, pepper and assorted herbs and cook until the skins begin to wrinkle, and the tomatoes begin to break down, about 6 minutes. Turn off heat and cover.
2. Fill a small sauce pan with 2-3 inches of water and bring to boil.
3. Break two eggs and gently place them in a small dish or ramekin
4. Add the vinegar to the boiling water and gently and carefully lower the dish of eggs until just above the water’s surface, gently drop eggs into the water while keeping the egg yolks intact. Turn off the heat and cover for about 3-5 minutes depending on how you like your yolks. (I like mine starting to set)
5. Spoon the tomato mixture into a ramekin and, using a slotted spoon, carefully remove eggs from water and place on top of tomatoes. Salt and pepper to taste (lots!), and top with fresh sprouts, garnish with fresh dill or parsley or mint if you have any.